Korean-Style Lamb and Broccoli Bibimbap for 4 People
What Started it all:
Lamb, Broccoli, salt, rice cooker
Bibimbap, a popular Korean rice bowl dish, is given a twist with lamb and broccoli in this hearty and flavorful recipe.
Ingredients
- 1 pound lamb, thinly sliced
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon Gochujang (Korean chili paste)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- 4 cups cooked white rice
- 4 fried eggs
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook the rice according to the rice cooker's instructions. Typically, it's a 1:1 ratio of rice to water.
- In a large pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the lamb and cook until browned, about 3-4 minutes. Remove from heat and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the broccoli and cook until tender, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- In a small bowl, whisk together the Gochujang, soy sauce, and sesame oil. Pour the sauce over the broccoli and lamb mixture. Season with salt to taste.
- Divide the cooked rice into four bowls. Arrange the lamb and broccoli mixture on top of the rice. Place a fried egg on top of each bowl.
- Garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!
This Korean-Style Lamb and Broccoli Bibimbap is a flavorful and nutritious meal perfect for a quick dinner or lunch. The combination of tender lamb, crispy broccoli, and runny egg on top of a bed of fluffy rice is a match made in heaven. With the rice cooker doing the heavy lifting, this recipe is easy to prepare and fun to customize with your favorite toppings. Enjoy!